KartoffelKlösse – An Obenauf Family Recipe for Glazed Potato Dumplings

Potato dumplings are a common dish in many traditional cuisines and go by a number of names. In Germany and Austria they are often called kartoffelknödel, klösse or just knödel and can be filled with a “dressing” in the middle; in Hungary gomboc; Luxembourg kniddelen; in Italy canederi; in Canada/Acadia poutines rapees. In Sweden, kroppkakor, and Norway, Komie (klub), they are often filled with a salty meat.

In my family we called them “kartoffelklöess” and it could be a complete meal with the meat included. Interestingly, my ancestry is mainly Bavarian and Scandinavian hence I guess that is why the meats are included in my family recipe. It can bring something a little different to your starch side dish.

Ingredients:

8 Medium potatoes

2 Eggs

2 Slices of lightly toasted white bread cut in cubes

Several slices of Summer bologna, bacon or smoked sausage cut in small pieces

Salt and pepper to taste

Flour

If desired, chopped carrots and peas, cooked until soft

Instructions:

Boil the potatoes in their skins until soft, then cool them completely skin and grate the potatoes

Add all other ingredients except the flour and mix thoroughly

Sprinkle in enough flour so the mixture stays together when forming balls

Form the balls in your hands, about three inches in diameter

Heat a pot of water, do not form the balls until the water is simmering

Just before lowering the balls into the simmering water roll them in flour

Lower the balls into the water slowly with a large slotted spoon

Cook in simmering water for 9-10 minutes; they will sink then float

Do not lift the lid until the cooking time is up or the balls will fall apart

Serve with gravy, red cabbage and sauerbraten or schnitzel and stewed tomatoes if desired

RHO 6-26-16

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